Here is a recipe for baked brie using a fathead crust. I may have legit eaten half tonight, thank god I had over 1000 calories left for today. I’m in too much of a food coma to say much else about this delicious creation, so, […]
Month: February 2017
Here is a irresistible keto-friendly staple in my household: Artichoke dip! It works great because it works well as an appetizer, or a side dish for a party or gathering. You can easily stretch this recipe out if you want to lower the calories. It’s […]
Anything salty and carby is my weakness which is both a good and bad thing on keto. It’s great because I avoid the foods that I can’t resist, but sometimes I just need something tasty to go along with some type of keto dip like my spinach jalapeno artichoke dip. Since I’m not always in the mood for flax seeds, these crackers are a very delicious alternative. They taste absolutely delicious even on their own, they’re not too difficult to make, and their macros are pretty decent too.
- 1/2 C Chia seeds
- 1-1/2 C Raw sunflower seeds
- 1/2 tsp Baking powder
- 1 tbsp Dehydrated onion
- 1 tbsp Italian herb seasoning
- 1 tbsp Dried rosemary
- 2 tbsp Garlic powder
- 1/2 C Grated Parmesan cheese
- You can also use shredded and just grind it up
- 1 tbsp butter
- 1 Large egg
- 2 tsp of water
- I highly recommend you start with 1 tbsp. You may need more or less than what I used. You just want enough for the “dough” to come together.
Preheat oven to 300 F.
In a spice grinder or blender, grind chia seeds, and sunflower seeds until the are a fine meal.
Add your baking powder, dried herbs, and spices to the grinder and grind until a fine powder, add to the chia/sunflower meal.
Melt the butter, and add along with the egg, water and parmesan.
Mix everything until well incorporated, you can use a food processor for easy distribution, you may have to add a tablespoon or two of water, depending on the size of your egg, but the dough should come together into a ball.
Taking pieces of the dough, roll out to 1/8 to 1/4 inch sheets and cut into desired shapes.
Arrange on a baking sheet lined with a silpat or parchment and lightly sprinkle salt on top.
Bake until VERY lightly golden in color and the dough has dried; about 30 minutes. Do not overcook them; since we are using seed meal they can burn very easily. Even if they don’t seem burnt they can taste bitter even when slightly overcooked.
Lemon Paprika Chicken This is a great tasting low-calorie dinner, this works great if you’re low carb, keto, or paleo! The xanthan gum gives the sauce a very creamy texture: You would think there is in it! I highly recommend serving this with daikon radish and some […]
I actually don’t usually care for ribs, because I am weird, and hate eating stuff on the bone, even though I love the taste of meat. But, since I was craving something from Phil’s BBQ (so tasty btw if you’ve never been) I knew I […]
So, ever since I tried my first bite of Halo Top Ice Cream, I have been a HUGE fan. I have tasted a many low carb ice cream and many of them just taste pretty bitter with a terrible aftertaste. Oh but when tasted that first heavenly bite of Halo Top I was in love. Until I saw the price tag. I know you get what you pay for, but getting a tiny pint of ice cream was just not economical for me at this time. My solution? Spend money on amazon and buy an ice cream maker instead, because that’s what I do. Yeap. Makes total sense right? I’ll eventually save like 20 bucks after you count the cost of the machine, and the ingredients. Genius.
In all actuality, this really will save me a fair amount of money because it makes a much larger batch of ice cream, and I can make froyo (is there such thing as a keto-friendly froyo?) and sorbet. For me, the only difficult part of keto was needing that sweet treat in the summer when it’s hot that only ice cream or sorbet could solve.
Anyways, here is a tasty ice cream recipe. It’s fairly easy, and you’ll feel 10x more legit for making your own ice cream; oh, and it’s only 1G net carb.
- 2 cups heavy cream
- 1 1/2 cups half n half
- 1/2 cup cocoa powder
- 1/2 cup Erythritol
- 4 large egg yolks
- 1/2 tsp vanilla extract
- 1/4 tsp Xanthan gum (Highly recommended, helps reduce iciness)
- If you don’t xanthan gum, you can use 2 tsp vodka
In a medium saucepan over medium heat, combine the heavy cream, 1 cup half n half, cocoa powder and sweetener. Whisk together until well combined and stir until mixture reaches 170F on an instant read thermometer, or some type of stove-top thermometer.
Whisk egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper (to slowly raise the temperature of) the yolks; otherwise the yolks will cook and you’ll have to restart. Slowly add tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 175F on thermometer and is thick enough to coat the back of a spoon.
Pour mixture into bowl, then cover and refrigerate for at least 3 hours.
Pour in Vodka (if using), and vanilla extract: Mixture will be VERY thick until these ingredients are whisked in.
Sprinkle surface with xanthan gum (again, if using), and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions (roughly 30 mins).
Once churned, you can serve immediately or you can pack in an air-tight container and freeze until a little firmer (1 to 2 hours).
It is only 1G net carb, but it is definitely a little steeper in calories, I will admit. It’s very rich, so you only need a tiny bit, but I’m definitely going to try to experiment and make a lower calories version soon!